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> Pastry Recipes

Pastry Recipes

There are plenty of pastry recipes, but only a few are sogood. In this section, we show some of the most interesting creations published in our magazine

Under the tree plated dessert by Eric Ortuño

April 12, 2016

The Hofmann School of Barcelona has several commercial establishments that allow pastry teachers and students to acquire a necessary versatility in the trade. In addition to the Hofmann School, there is the Hofmann Restaurant, Hofmann’s Taverna, Terraza La Seca andMore info

Chocolate mousse with violet Maldon salt by Mario Sandoval

April 8, 2016

The chef of the Spanish restaurant Coque explores the possibilities of Maldon salt in desserts such as mousse that go well with chocolate, mint and violet.More info

Brownie carrot coconut cake by Marike Van Beurden

April 1, 2016

With the series Funky Brownies, Van Beurden demosntrates her capacity of exploring new paths which take classic pastry to a more youthful, colorful and casual level without renouncing even a milligram of gourmand pleasure or intensity of flavors.More info

‘Planted’ onion brioche by Jose Romero

March 15, 2016 1

Undoubtedly, the main advantage of this dough and of this recipe in general is its versatility, as the onion can easily be
replaced by many other ingredients such as chocolate chunks, freeze-dried strawberries, nuts… Besides, this dough can be frozen either before or after being baked.More info

Yuzu Water Mochi by Yves Scherrer

March 14, 2016

The Head Pastry Chef at Ananas Bar and Brasserie in Sidney makes his allergen-free desserts into the most on-demand desserts on the menu, desserts ‘suitable for all audiences’.More info

Modern Saint Honoré by Kirsten Tibballs

February 29, 2016

The pastry chef transmits positivity again with a modernized version of the classic Saint Honoré, mounted on an elongated Breton shortbread base with cream spheres placed on the profiteroles de choux.More info

Cuore minicake from the book “Play”

February 9, 2016

Barcelona Pastry Guild School (EPGB) proposes a minicake, in the shape of a liquid strawberry and vinegar filling, to celebrate Valentine’s Day.More info

Chocolate Framb by Shigeo Hirai

February 3, 2016

The champion of World Chocolate Masters 2009 quit Grand Hyatt Tokyo and open his own pastry shop back in Kobe, where he was born and raised. Against all odds, his annual sales reached to one hundred million yen. More info

Xavier Séjournant’s Bûche Rouge Desir

December 23, 2015

Lemon, olive oil, berries, vanilla cream, and white chocolate, this log goes between soft refreshing touches and a soft red shade of desire, a good holiday hue. We take a close look at Xavier Séjournant’s patisserie.More info

Belizna by Damien Piscioneri

November 13, 2015

The Pastry Chef of Café Pouchkine combines Russian products and French traditions, through sweet little jewels as a delicate and fresh Belizna with a coconut and raspberry base.More info